High Protein Gluten-Free Pound Cake
Indulge in the perfect blend of wholesome nutrition and sweet decadence with this High Protein Gluten-Free Pound Cake. Crafted for those seeking a protein-packed treat, this pound cake combines gluten-free all-purpose flour with smooth vanilla protein powder, delivering a soft and moist crumb without compromising on dietary needs. Rich Greek yogurt and almond milk enhance the cake's tenderness, while pure vanilla extract adds a warm, aromatic flavor to every bite. With its simple one-bowl mixing technique and no-fail results, this recipe is an ideal choice for a quick and satisfying dessert or a post-workout snack with a touch of indulgence. Whether you're gluten-free, upping your protein game, or both, this cake is sure to delight!
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Recipe Information
Ingredients
- 240 grams Gluten-free all-purpose flour
- 60 grams Vanilla protein powder
- 1 tablespoon Baking powder
- 0.5 teaspoon Salt
- 230 grams Unsalted butter
- 200 grams Granulated sugar
- 4 Large eggs
- 2 teaspoons Vanilla extract
- 120 grams Plain Greek yogurt
- 120 milliliters Almond milk
Instructions
Preheat your oven to 350°F (175°C) and grease a 9x5 inch loaf pan or line it with parchment paper.
In a medium bowl, whisk together the gluten-free flour, vanilla protein powder, baking powder, and salt. Set aside.
In a large mixing bowl, beat the unsalted butter with an electric mixer on medium speed until creamy and smooth, about 1 minute.
Gradually add the granulated sugar to the butter and beat until the mixture is light and fluffy, approximately 2 to 3 minutes.
Add the eggs one at a time, beating well after each addition. Use a spatula to occasionally scrape down the sides of the bowl to ensure even mixing.
Mix in the vanilla extract and Greek yogurt, incorporating them fully into the batter.
Alternately add the dry ingredient mixture and almond milk to the batter, starting and ending with the dry ingredients. Mix until just combined after each addition.
Pour the batter into the prepared loaf pan and smooth the top with a spatula.
Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted into the center of the pound cake comes out clean.
Remove from the oven and allow the cake to cool in the pan for 10 minutes. Then remove from the pan and cool completely on a wire rack before slicing and serving.
Nutrition Facts
Calories |
4001 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 225.8 g | 289% | |
| Saturated Fat | 124.1 g | 620% | |
| Polyunsaturated Fat | 0.4 g | ||
| Cholesterol | 1295 mg | 432% | |
| Sodium | 3255 mg | 142% | |
| Total Carbohydrate | 440.5 g | 160% | |
| Dietary Fiber | 5.9 g | 21% | |
| Total Sugars | 216.7 g | ||
| Protein | 94.1 g | 188% | |
| Vitamin D | 5.0 mcg | 25% | |
| Calcium | 924 mg | 71% | |
| Iron | 7.3 mg | 41% | |
| Potassium | 853 mg | 18% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
